Crispy Almond Fish with Potato Crisps
- Thaw fish, if frozen. Preheat oven to 450 degrees F. Line a large baking sheet with foil; coat foil with cooking spray. Lightly coat a 9x9x2-inch baking pan with cooking spray. Set pans aside. Rinse fish; pat dry with paper towels. Cut into two serving-size pieces, if necessary. Measure thickness of fish.
- For potato crisps, arrange potato slices in a single layer on the prepared baking sheet. Coat potato slices with cooking spray; sprinkle with garlic salt.
- Bake potato slices for 15 to 20 minutes or until browned and crisp. (If any slices brown more quickly than others, remove from baking sheet and keep warm.)
- Meanwhile, place flour in a shallow dish. In a second shallow dish combine egg white and milk. In a third shallow dish combine bread crumbs, almonds, and the 1/2 teaspoon thyme. Dip fish into flour, turning to coat. Dip into egg mixture, then into crumb mixture to coat.
- Place fish in the prepared baking pan. Drizzle with oil. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Serve fish with potato crisps. If desired, sprinkle with additional thyme.
From the Test Kitchen
For two-color potato crisps, use half of a white-flesh potato and half of a yellow-flesh potato or sweet potato.
Nutrition Facts (Crispy Almond Fish with Potato Crisps)
- Per serving:
- 307 kcal ,
- 11 g fat
- (1 g sat. fat ,
- 3 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 49 mg chol. ,
- 206 mg sodium ,
- 25 g carb. ,
- 3 g fiber ,
- 2 g sugar ,
- 27 g pro.